Factors that affect functional properties

The factors that affect the functional properties of food are:OxygenTemperatureAcidityAgitationEnzymesAddition of other ingredientsEach nutrient is affected by different factorsProteins - Denaturation, coagulation, gelation, foaming and browningCarbohydrates - Gelatinising, dextrinising caramelising and crystallisingFats - Emulsifying and aeratingThese factors have been discussed under each heading of protein, carbohydrates and fats and are different according to each nutrient